People are pretty passionate about pizza. In Naples they like them so thin they’re barely there, and in Chicago they’d have you believe that ‘deep pan’ is a good idea. We like ours on a light, thincrust base and topped with the very best ingredients.

Teacup have just launched a new pizza menu as part of the Supper and a Cuppa evening service. Each homemade sourdough base comes topped with melted tomato, red pepper and mozzarella, and you can choose from a hand picked selection of toppings. We’ve chosen some classics like capers and Serrano ham, but if you’re feeling adventurous why not try a fried duck egg or some butternut squash shavings?

All pizzas come topped with fresh leaves and rocket and drizzled with extra virgin olive oil to pull together all of the wonderful flavours you have combined.

Now, to that steak. We’ve selected the best cuts of grassfed beef-bar steak, which we sear to taste and serve with a fried duck egg and a bag of handcut chips.

Our chips are a bit special -  we slice Heritage potatoes and bake them three times to create fluffy but perfectly crispy chips. These are served in a paper bag chip-shop style, and come with our very special condiments selection which includes Curry Salt and Blood Orange Balsamic.

Supper and a Cuppa is served from 6.30pm to 8.00pm Wednesday to Saturday. We’re fully licensed and can mix you up a Bloody Mary to go with your rare steak.